Seasoned Egg And Potato Crepes With Bearnaise Sauce Recipes

Steps:

• For Crepes:.
• In bowl, combine all ingredients and 1/4 teaspoon salt; beat till smooth.
• Lightly grease a 6-inch skillet or crepe pan; heat.
• Remove from heat; spoon in about 2 tablespoons batter.
• Spread batter evenly.
• Return to heat; brown on one side for one minute then turn over and cook the other side till lightly browned.
• Grease pan lightly for each crepe. Makes about 12 crepes.
• **Shortcut: These crepes can be frozen for later use. Make the crepes the day before and layer parchment paper or waxed paper between the cooled crepes, wrap in plastic and refrigerate. You can warm them in the microwave until slightly warm then fill.
• For Filling:.
• Beat all ingredients together except potatoes with wire whisk until well blended.
• Add diced cooked potatoes.
• Cook over medium heat in skillet until desired doneness.
• Spoon mixture onto crepes then fold sides of crepes to make a roll, seam-side down. Makes 4 servings of 2 crepes each.
• For Bernaise Sauce:.
• Place shallots, tarragon, vinegar and parsley in stainless steel bowl.
• Place bowl on stove top over low heat.
• Cook until vinegar evaporates.
• Remove from heat and let cool.
• Add egg yolks and mix well with whisk.
• Place bowl over saucepan containing hot water.
• Add clarified butter, drop by drop, mixing constantly with whisk.
• When sauce begins to thicken, continue to add butter but in a thin stream.
• Mix constantly with whisk.
• Season sauce well and serve.
• **Shortcut: For a short cut, use a package of Bearnaise Sauce which works just as well. This also can be made the day before and refrigerated. If it is too thick the next day, you can add a little bit of water to thin as you warm it.

Steps:

• Place potatoes in a pot of cold water, bring to a boil and cook gently until they are tender, 35 to 40 minutes. Drain, then peel and finely mash the potatoes in a mixing bowl. You should have about 1 1/2 cups potato puree.
• Add flour and salt and pepper, then beat in the eggs one at a time. Add the cream, mix until smooth, cover and refrigerate overnight.
• The next day the mixture should have the consistency of Russian dressing. If it is too thick, thin it with a tablespoon or two of milk. Check seasonings.
• Preheat oven to 200 degrees. Place 1 1/2 tablespoons of the butter in a large, heavy skillet over medium heat. When the butter turns a light amber, drop about 1 1/2 tablespoons of the batter in the skillet, allowing it to spread by itself. You should be able to fry 3 pancakes at a time, allowing enough space between them so they have a nice round shape. They should be about 3 1/2 inches in diameter. Cook about a minute on the first side, flip them over and cook about 30 seconds longer. Remove from the pan, and place on a heatproof platter in the oven to keep warm. Continue adding butter to the pan and frying the rest of the batter.
• Serve the crepes warm as a side dish, or topped with caviar and sour cream or creme fraiche or, for dessert, with jam and a sprinkling of sugar.

Steps:

• In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 10-in. nonstick skillet over medium heat; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Prepare bearnaise sauce according to package directions. Meanwhile, in a large skillet, cook scallops in butter over medium heat for 3-4 minutes or until scallops are firm and opaque. Add the shrimp, crabmeat and bearnaise sauce; heat through. Set aside 1/2 cup filling., Spread 1/3 cup filling down the center of each crepe; fold sides and ends over filling and roll up. Place in a greased 13x9-in. baking dish. Spoon reserved filling over top; sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until heated through and cheese is melted.

Steps:

• In a heavy-bottomed, nonreactive 9- or 10-inch skillet over medium heat, bring the vinegar, wine, shallots, tarragon, pepper and salt to a simmer, and cook until the liquid has reduced to 2 tablespoons, about 5 minutes. Let cool.
• In a small bowl, beat egg yolks until they become thick and sticky, about 1 minute. Strain the vinegar mixture into the egg yolks and beat until combined. Add 1 tablespoon of cold butter, but do not beat it in.
• Scrape egg mixture back into skillet, and place it over very low heat. Stir egg yolks with a wire whisk until they slowly thicken, about 1 to 2 minutes. Beat in remaining tablespoon of cold butter, then beat in melted butter in a slow, steady stream until sauce thickens; consistency should be like mayonnaise. Taste and correct seasoning, and beat in parsley. Serve the sauce warm, not hot. It will keep for up to 5 days in the fridge.

Steps:

• In blender combine first 7 ingredients. Blend until well combined.
• Gradually add the flour beating after each addition until smooth. Add butter and mix thoroughly. Let stand in refrigerator at least 1 hour. Stir thoroughly before making crepes.
• Heat pan over med heat. Spray with the vegetable oil and add about 3 tbsp batter. Tip the pan to coat bottom evenly with batter.
• Cook the crepe for 1 minute or until the top is no longer wet and the bottom is lightly browned. USE A WIDE SPATULA carefully flip the crepe over. Brown other side. Turn out onto a clean kitchen towel. DO NOT USE TERRY.
• Repeat until batter is finished. If you are making ahead let them cool on towel. Then stack with a sheet of wax paper between each and refrigerate or freeze them.
• DO NOT FILL THEM BEFORE REFRIGERATING OR FREEZING.
• The time is the sitting time in refrigerator.

Steps:

• Preheat oven to 325 degrees. Melt butter. Combine potatoes and seasoning mix, transfer to 2-quart baking dish. combine butter, breadcrumbs and parsley. Sprinkle over top of potatoes. Bake 20 minutes or until thoroughly heated. Serve